This year, we’ve been working diligently to expand our offering of healing essential oils and artisan perfumes. One recent addition that truly compliments the holiday season and winter months ahead is our frankincense essential oil. Known as the King of essential oils,
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My deep appreciation for tea began when I was a child growing up in China. There tea has been an integral part of everyday life for centuries. My parents would drink tea throughout the day, taking pause to savor each cup. My father’s favorite tea has always been classic dragon well green tea, while my mother prefers jasmine green. Jasmine also holds a special place in my heart. I love its aroma and the story of how the flower’s blossoms are infused with green or white tea leaves many times to receive the most potent flavor yet without any other additives.
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I’ll never forget the first time I enjoyed a cup of classic masala chai tea. I was 20 years old and had just embarked on what would be the first of many trips to India in the decade that followed. It was about 5:00 in the morning and the overnight bus I was aboard from Delhi to the northern city of Dharamsala pulled over on the side of a road in a tiny town nestled in the foothills of the Himalayas.
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I have always been fascinated by the Waldorf educational system. Waldorf schools offer classical education that integrates experiential and artistic learning, in an environment emphasizing academic excellence, respect for diversity, and reverence for the natural world. Recently, I had the opportunity to interview Therese Leaderer and Christina Dixcy, both faculty members at the Housatonic Valley Waldorf School in Newtown, CT. As Waldorf faculty, their mission is to develop each child’s unique capacity to engage meaningfully in the world by inspiring creative thinking, moral sensibility, and passion for learning. Here is some of our conversation about Waldorf education in our modern world.
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As the days darken and our shadows grow, this time of year calls on us to reconnect with the intuitive, receptive, and yielding (yin) aspects of ourselves to balance out the more vigorous and vibrant energies (yang) that permeate in the summer. With its enchanting leaves and crisp winds, autumn serves as a guide for us to shift our attention inward and restore balance within ourselves to sustain our vitality as we prepare for the rooting, resting, and quietude that the world of winter brings.
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Just over a week before my son Silas was born, I ventured to my Aunt Martha’s farm in Katonah, New York to go apple picking with Wei and her daughter Rose. It was one of the last balmy days of summer and we found ourselves dreaming of the crisp autumn days that have since arrived.
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There’s a whole world of unique, flavorful greens waiting to brighten your plate. In this post, we explore a few lesser-known but nutrient-packed options like dandelion greens, mâche, watercress, baby kale, and sprouts—plus a few dressing ideas to make them shine!
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Nutrient-dense and packed with protein, quinoa offers a nutty, earthy flavor that makes it easy to love. With the right preparation and cooking method, you can make perfectly fluffy quinoa every time. It is a versatile base for wholesome meals.
This simple tofu scramble recipe is one of our favorite (and fastest!) ways to prepare a protein-rich vegetarian dish. I was first inspired to make this dish after tasting a similar preparation at Bloodroot, our local vegan and vegetarian restaurant in the Black Rock section of Bridgeport, Connecticut.
Bok choy is one of my favorite greens to stir-fry. Not only do I love the taste of bok choy, but it’s also a very nostalgic food for me. Growing up in Shanghai, my family would buy the freshest bok choy at the daily farmer’s markets. My mother made bok choy almost every other day, and I never got tired of it.
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